all things ‘yum’ and ‘tasty’ in this magic called life

Poricha Kuzhambu

Recreating dishes my Patti lovingly prepared for us is therapeutic. Not a day passes by without Amma or I reminiscing about the joyous moments we shared with Patti. I have had the privilege of tasting the worst tasting yam dish of all seasons and centuries while pursuing my Masters, not once or twice, but every week for an entire two years. The Poricha Kuzhambu with Yam that my Patti prepared offers a study in contrast. The sourness of tamarind perfectly combines with the yam, rendering it itch free (post consumption that is) with a sweet ,earthy, creamy taste. The yam was left to dry for several days before use to avoid the infamous itch, especially while cutting.

Poricha Kuzhambu was usually prepared on Amavasai (new moon) when lentil based dishes (with the exception of moong dal) were avoided. Amavasai Tarpanam, ritual of water oblations, was performed. Food prepared was offered to ancestors and their blessings were sought. Traditional meal planning always included holidays for consumption of specific categories of food, including avoidance of all grains on certain days.

Poricha Kuzhambu

I made Poricha Kuzhambu for the morning’s breakfast to go with some mor paniyarams. Since I din’t have yam on hand, I used Colacasia (Seppankizhangu) which works as delightfully with this dish.